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Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies &...
by Stowell, Ethan; Miller, Leslie | HC | VeryGood
USD5,92
Aproximadamente5,19 EUR
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“May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend ”... Más informaciónacerca del estado
En muy buen estado
Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un estado excelente. No hay desperfectos visibles en la tapa y se incluye sobrecubierta, si procede, para las tapas duras. Todas las páginas están en perfecto estado, sin arrugas ni roturas y no falta ninguna. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
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- ¡Cómpralo ya!Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies &...
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Ubicado en: Aurora, Illinois, Estados Unidos
Entrega:
Entrega prevista entre el mié. 11 jun. y el sáb. 14 jun. a 94104
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N.º de artículo de eBay:142901194638
Última actualización el 30 abr 2025 22:07:41 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- En muy buen estado
- Notas del vendedor
- Binding
- Hardcover
- Weight
- 2 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 158008818X
Acerca de este producto
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
158008818X
ISBN-13
9781580088183
eBay Product ID (ePID)
7038460001
Product Key Features
Book Title
Ethan Stowell's New Italian Kitchen : Bold Cooking from Seattle's Anchovies and Olives, How to Cook a Wolf, Staple and Fancy Mercantile, and Tavolata [a Cookbook]
Number of Pages
240 Pages
Language
English
Publication Year
2010
Topic
Regional & Ethnic / American / Northwestern States, Regional & Ethnic / Italian, Specific Ingredients / General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
39.7 Oz
Item Length
10.3 in
Item Width
9.1 in
Additional Product Features
Intended Audience
Trade
LCCN
2010-016234
Reviews
The title's "new" claim is apt; this is no red-sauce cookbook. The proprietor of three popular, ingredient-driven, Italian-inspired Seattle restaurants presents a collection of recipes rich with flavor and often featuring intriguing taste combinations. Cavatelli with cuttlefish, spring onion, and lemon has a hit of spice from chili flakes, and a roast quail is stuffed with pancetta, lacinato kale, and sage. As with any good chef-written book, readers will find gems of kitchen wisdom--like which parts of watercress to use in a salad and how to prepare beef to make carne cruda with the perfect texture--casually sprinkled throughout. A humorous chapter on cheese and desserts includes such intriguing presentations as La Tur with oven-roasted tomato; lemon verbena panna cotta with poached peaches; and roasted figs with chocolate-espresso ganache. Like the other recipes in the book, these showcase fresh ingredients and have a decidedly modern feel. (Oct.) --Publishers Weekly, 9/6/10 "Ethan Stowell's New Italian Kitchenis not only a great collection of accessible recipes that compel one to start cooking right away, and it also reveals a chef with soul. This book perfectly captures the spirit of Ethan and his team, their soulful, delicious food, and the vitality of their restaurants in the great city of Seattle." --David Kinch, James Beard Awardwinning chef and owner of Manresa "Ethan is a true chef's chef. He has a great respect for the seasons, the farms, and the fishermen who supply him, which is reflected in his restaurants and in the dishes he prepares." --David Pasternack, chef-owner of Esca and author ofThe Young Man and the Sea: Recipes and Crispy Fish Tales from Esca "Ethan Stowell is a northwestern jewel is every epicurean sense of the word. His influence on the Seattle food scene is unmistakable, and his personal take on Italian food is at once sophisticated yet simple and understated--a delectable combination. I appreciate Ethan's intrinsic wine savvy; his food seamlessly matches at the table, creating memorable and delicious pairings." --Evan Goldstein, author ofPerfect PairingsandDaring Pairings "Ethan's passion for fresh and delicious food has been a staple at his restaurants for years, and the craftsmanship in his dishes is a testament to his drive for serving soulfully inspired foods. Now the world can take a glimpse into the mind and recipes that have set Ethan apart from the rest." --Chris Cosentino,executive chef of Incanto From the Hardcover edition., "The perfect homage to traditional Italian cooking – but sexier! Dive into this o≠New Italian Kitchen is fun, delicious and guaranteed to get the creative kitchen juices flowing!" --Guest blogger Kathy Casey, Al Dente, Amazon food blog, 11/15/10 The title's "new" claim is apt; this is no red-sauce cookbook. The proprietor of three popular, ingredient-driven, Italian-inspired Seattle restaurants presents a collection of recipes rich with flavor and often featuring intriguing taste combinations. Cavatelli with cuttlefish, spring onion, and lemon has a hit of spice from chili flakes, and a roast quail is stuffed with pancetta, lacinato kale, and sage. As with any good chef-written book, readers will find gems of kitchen wisdom--like which parts of watercress to use in a salad and how to prepare beef to make carne cruda with the perfect texture--casually sprinkled throughout. A humorous chapter on cheese and desserts includes such intriguing presentations as La Tur with oven-roasted tomato; lemon verbena panna cotta with poached peaches; and roasted figs with chocolate-espresso ganache. Like the other recipes in the book, these showcase fresh ingredients and have a decidedly modern feel. (Oct.) --Publishers Weekly, 9/6/10 " Ethan Stowell's New Italian Kitchen is not only a great collection of accessible recipes that compel one to start cooking right away, and it also reveals a chef with soul. This book perfectly captures the spirit of Ethan and his team, their soulful, delicious food, and the vitality of their restaurants in the great city of Seattle." --David Kinch, James Beard Award–winning chef and owner of Manresa “Ethan is a true chef’s chef. He has a great respect for the seasons, the farms, and the fishermen who supply him, which is reflected in his restaurants and in the dishes he prepares.� --David Pasternack, chef-owner of Esca and author of The Young Man and the Sea: Recipes and Crispy Fish Tales from Esca “Ethan Stowell is a northwestern jewel is every epicurean sense of the word. His influence on the Seattle food scene is unmistakable, and his personal take on Italian food is at once sophisticated yet simple and understated--a delectable combination. I appreciate Ethan’s intrinsic wine savvy; his food seamlessly matches at the table, creating memorable and delicious pairings.� --Evan Goldstein, author of Perfect Pairings and Daring Pairings “Ethan’s passion for fresh and delicious food has been a staple at his restaurants for years, and the craftsmanship in his dishes is a testament to his drive for serving soulfully inspired foods. Now the world can take a glimpse into the mind and recipes that have set Ethan apart from the rest.� --Chris Cosentino,executive chef of Incanto From the Hardcover edition., "The perfect homage to traditional Italian cooking but sexier! Dive into this o≠New Italian Kitchenis fun, delicious and guaranteed to get the creative kitchen juices flowing!" --Guest blogger Kathy Casey, Al Dente, Amazon food blog, 11/15/10 The title's "new" claim is apt; this is no red-sauce cookbook. The proprietor of three popular, ingredient-driven, Italian-inspired Seattle restaurants presents a collection of recipes rich with flavor and often featuring intriguing taste combinations. Cavatelli with cuttlefish, spring onion, and lemon has a hit of spice from chili flakes, and a roast quail is stuffed with pancetta, lacinato kale, and sage. As with any good chef-written book, readers will find gems of kitchen wisdom--like which parts of watercress to use in a salad and how to prepare beef to make carne cruda with the perfect texture--casually sprinkled throughout. A humorous chapter on cheese and desserts includes such intriguing presentations as La Tur with oven-roasted tomato; lemon verbena panna cotta with poached peaches; and roasted figs with chocolate-espresso ganache. Like the other recipes in the book, these showcase fresh ingredients and have a decidedly modern feel. (Oct.) --Publishers Weekly, 9/6/10 "Ethan Stowell's New Italian Kitchenis not only a great collection of accessible recipes that compel one to start cooking right away, and it also reveals a chef with soul. This book perfectly captures the spirit of Ethan and his team, their soulful, delicious food, and the vitality of their restaurants in the great city of Seattle." --David Kinch, James Beard Awardwinning chef and owner of Manresa "Ethan is a true chef's chef. He has a great respect for the seasons, the farms, and the fishermen who supply him, which is reflected in his restaurants and in the dishes he prepares." --David Pasternack, chef-owner of Esca and author ofThe Young Man and the Sea: Recipes and Crispy Fish Tales from Esca "Ethan Stowell is a northwestern jewel is every epicurean sense of the word. His influence on the Seattle food scene is unmistakable, and his personal take on Italian food is at once sophisticated yet simple and understated--a delectable combination. I appreciate Ethan's intrinsic wine savvy; his food seamlessly matches at the table, creating memorable and delicious pairings." --Evan Goldstein, author ofPerfect PairingsandDaring Pairings "Ethan's passion for fresh and delicious food has been a staple at his restaurants for years, and the craftsmanship in his dishes is a testament to his drive for serving soulfully inspired foods. Now the world can take a glimpse into the mind and recipes that have set Ethan apart from the rest." --Chris Cosentino,executive chef of Incanto, "Baked Stellar Bay Kusshi oysters with garlic breadcrumbs, cannelloni with braised pork cheeks and sweet cicely, zatar-rubbed leg of goat with fresh chickpeas and sorrel -- this is the gutsy Northwestern spin that Seattle chef Ethan Stowell puts on Italian cuisine. Big flavors, local ingredients and compelling flavor combinations are the hallmarks of his recipes." -L.A. Times, 12/9/10 "Above the rank and file of Italian cookbooks." -StarChefs.com, Top 10 Cookbooks 2010: Honorable Mention, November 2010 "The perfect homage to traditional Italian cooking but sexier! Dive into this o≠New Italian Kitchen is fun, delicious and guaranteed to get the creative kitchen juices flowing!" -Guest blogger Kathy Casey, Al Dente, Amazon food blog, 11/15/10 The title's "new" claim is apt; this is no red-sauce cookbook. The proprietor of three popular, ingredient-driven, Italian-inspired Seattle restaurants presents a collection of recipes rich with flavor and often featuring intriguing taste combinations. Cavatelli with cuttlefish, spring onion, and lemon has a hit of spice from chili flakes, and a roast quail is stuffed with pancetta, lacinato kale, and sage. As with any good chef-written book, readers will find gems of kitchen wisdom--like which parts of watercress to use in a salad and how to prepare beef to make carne cruda with the perfect texture--casually sprinkled throughout. A humorous chapter on cheese and desserts includes such intriguing presentations as La Tur with oven-roasted tomato; lemon verbena panna cotta with poached peaches; and roasted figs with chocolate-espresso ganache. Like the other recipes in the book, these showcase fresh ingredients and have a decidedly modern feel. (Oct.) -Publishers Weekly, 9/6/10 " Ethan Stowell's New Italian Kitchen is not only a great collection of accessible recipes that compel one to start cooking right away, and it also reveals a chef with soul. This book perfectly captures the spirit of Ethan and his team, their soulful, delicious food, and the vitality of their restaurants in the great city of Seattle." -David Kinch, James Beard Awardwinning chef and owner of Manresa "Ethan is a true chef's chef. He has a great respect for the seasons, the farms, and the fishermen who supply him, which is reflected in his restaurants and in the dishes he prepares." -David Pasternack, chef-owner of Esca and author of The Young Man and the Sea: Recipes and Crispy Fish Tales from Esca "Ethan Stowell is a northwestern jewel is every epicurean sense of the word. His influence on the Seattle food scene is unmistakable, and his personal take on Italian food is at once sophisticated yet simple and understated--a delectable combination. I appreciate Ethan's intrinsic wine savvy; his food seamlessly matches at the table, creating memorable and delicious pairings." -Evan Goldstein, author of Perfect Pairings and Daring Pairings "Ethan's passion for fresh and delicious food has been a staple at his restaurants for years, and the craftsmanship in his dishes is a testament to his drive for serving soulfully inspired foods. Now the world can take a glimpse into the mind and recipes that have set Ethan apart from the rest." -Chris Cosentino,executive chef of Incanto
Synopsis
Welcome to Ethan Stowell's New Italian Kitchen --not so much a place as a philosophy. Here food isn't formal or fussy, just focused, with recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We're talking about a generous bowl of steaming handmade pasta--served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper--finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet. This layered approach is a hallmark of Ethan's restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in "Nibbles and Bits"-from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise -or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from "The Measure of a Cook;" or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from "Wheat's Highest Calling." Up the ante with a stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from "Starches to Grow On," or choose one of the "Beasties of the Land," like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings . Each combination will nudge you and your guests in new, unexpected, and unforgettable directions. Every page of Ethan Stowell's New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life's best and most satisfying adventures. It's got to be good--but it's also got to be fun., Our planet has inspired a sense of awe since the dawn of humankind, and scientists are learning more about it every day. Even if you're not a scientist, pick up the new Earth QuickStudy® guide and get your research started. This guide is packed with interesting facts and explanations, from Earth's location in space to its inner core, and written with a perfect balance of science, real-world examples, and fun facts., Welcome to Ethan Stowell's New Italian Kitchen --not so much a place as a philosophy. Here food isn't formal or fussy, just focused, with recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We're talking about a generous bowl of steaming handmade pasta--served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper--finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet. This layered approach is a hallmark of Ethan's restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in "Nibbles and Bits"--from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise --or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from "The Measure of a Cook;" or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from "Wheat's Highest Calling." Up the ante with a stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from "Starches to Grow On," or choose one of the "Beasties of the Land," like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings . Each combination will nudge you and your guests in new, unexpected, and unforgettable directions. Every page of Ethan Stowell's New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life's best and most satisfying adventures. It's got to be good--but it's also got to be fun.
LC Classification Number
TX723.S7986 2010
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